In a blender, blend together all ingredients, scraping down sides until very smooth, about 2 minutes. Chill until cold and freeze in an ice cream maker.

Makes about 1 quart, serving 12 as an accompaniment to cake.
Gourmet
September 1994

Hope everyone who's celebrating Labor Day will have a lovely weekend.

If it's in your heart, give a thought to how we take care of working people in this country and write to your Senators and Representatives and remind them that the welfare of Americans who keep this country going is the heart and soul of their jobs._________________God writes a lot of comedy... the trouble is, he's stuck with so many bad actors who don't know how to play funny. -- Garrison Keillor

I made the classic recipe Rainey posted - 1 cup whipping cream plus 2 tablespoons buttermilk. It has been sitting on the counter for nearly 15 hours, and it is very pourable - slightly thickened but not really thick like I've had creme fraiche in the past.

Both the heavy cream and buttermilk were Organic Valley products I purchased at Whole Foods. One possible problem is that the cream was ultra-pasteurized (they said that was all they ever had??) and the buttermilk was low fat (is there such a thing as non-low fat buttermilk?).

It is slightly cool here, so I moved the container under a bright light, hoping that warmer temps would speed things up.

Question: do I need to keep waiting? Or is this already a lost cause?

I'm so sad because my tastebuds are set for a horseradish cream sauce meant to accompany some roasted beets - recipe from epipcurious.

msue, there is a warning a few posts down from Rainey's original recipe. Georgia says *don't* use ultra-pasteurized ceam, it won't thicken properly.
I don't know if the taste would change, or if there is a way to fix it--at least you know what went wrong..

Msue, it is possible for the enzymes to take up to 48 hours especially if it is cool in your kitchen area. If the latter is true & you have a gas oven with a pilot light, place the cream in the unlit oven for proper clotting... Here in the tropics that method is not necessary however at the patisserie we often hasten the process by placing it next to our deck ovens _________________Aloha nui,

gingerpale, I saw that warning, but was unable to find cream that was not ultra-pasteurized. Where is it available? I live in Dallas so you think if it is generally available I should have a resource somewhere.

Deni - I'll try the pilot light/oven method if this doesn't thicken by this afternoon. I wasn't planning on using the creme fraiche for a couple of days, so maybe there is still time for it to come together.

Also Deni, I'm on my way to Kona in a few weeks - any recommendations of restaurants (or anything else) that are off the beaten path (non-touristy ideas welcome). We will have a car so almost anywhere on the Big Island is fine.

Our trip is from April 9-19th. We've been there a couple of times before so we've explored a bit, just looking to relax, eat, and listen to the ocean.

I like to finely chop capers, squeeze in some lemon juice and mix with the creme fraiche - only to dollop it onto a slab of pan fried salmon. Crunchy corners compulsory.[/quote]

Mmmm...that sounds so fabulous, scorchedpeanutbutter! I love salmon! I never knew you could make your own creme fraiche--never thought about it. I'll have to do it just to have it with my salmon. I'll have to try that ice cream recipe too!

Msue, these just came to me while I was having grilled onaga for lunch.

Keei Café, Aloha Angel, Quinns almost by the Sea, Fujimama's, Kona Inn
and finally for the upper range - Hualalai Grill at the Four Season's. The Hualalai Grill @ the Four seasons is pricy but well worth the price of admission. Aloha..._________________Aloha nui,

Deni, thanks VERY much for your recommendations. My husband is a seismologist and knows some of the people at Volcano NP - we had a wonderful behind the scene visit a few years ago. And that drive down to the ocean is indeed spectacular; hopefully we can go again this trip.

I can't wait to try the restaurants you suggested. I've never heard of some of them, so it will be a real treat. I'm already dreaming of fish and all those incredible fruits.

We are looking forward to this trip, it has been far too long since we totally escaped.